On Feb 20, 4:39*pm, wrote:
> This is sooo wonderful. Well seasoned and tender.
> It's a tapas recipe but I added a salad and made it a dinner.
>
> Step by step w/photoshttp://www.kokoscornerblog.com/mycorner/2013/02/fillet-mignon-.html
>
> orhttp://tinyurl.com/babfrop
>
> Here's the recipe:
>
> @@@@@ Now You're Cooking! Export Format
>
> Filet Mignon With Horseradish Cream On Toasted Ficelle
>
> meats
>
> 2 tablespoons black peppercorns
> 3 teaspoons dried rosemary
> 2 tablespoons kosher salt
> 2 cloves garlic, coarsely chopped
> 1/4 cup olive oil
> 1 12 ounce piece filet mignon (beef tenderloin)
> * horseradish cream
> 1/2 cup sour cream
> 3 tablespoons bottled horseradish
> * pinch of kosher salt
> * ficelle
> 1 *long, narrow baguette about 2 inchs; in diameter
> 1/4 cup olive oil
> * sea salt, for garnish
>
> 1. For the filet mignon: In a spice grinder or a mortar and pestle,
> grind or crush the peppercorns and rosemary to a fine powder. Add the
> salt and stir to mix. Add the garlic and blend to a paste.
> 2. In a small bowl, stir the spice mixture into ¼ cup olive oil. Rub
> the paste on both sides of the tenderloin. Wrap the meat in plastic
> wrap and refrigerate for at least 6 hours and up to 2 days.
> 3. For the horseradish cream: In a small mixing bowl, stir together
> the sour cream and horseradish. Season with salt and stir well. Cover
> and refrigerate until needed or for up to 3 days.
> 4. Preheat the oven to 425°F.
> 5. For the ficelle: Slice the bread into 25 to 30 slices about ¼ inch
> thick. Brush with the other ¼ cup olive oil to coat both sides. Lay
> the slices on a baking sheet. Toast the bread in the oven for about 7
> minutes. Rotate the baking sheet and toast for 3 minutes longer, or
> until the bread slices are crisp and browned. Let the ficelle cool.
> 6. Remove the tenderloin from the refrigerator and scrape the spice
> cure from it. Season with a little salt.
> 7. Heat an ovenproof sauté pan over high heat and sear the tenderloin
> on all sides until lightly browned. Transfer the pan to the oven and
> cook for about 7 minutes longer for medium-rare, or to the desired
> degree of doneness. Remove the tenderloin from the pan and set aside
> to rest and cool for about 20 minutes.
> 8. Slice the tenderloin into slices about ¼ inch thick.
> 9. Spread each ficelle with about 1 teaspoon of horseradish cream and
> top each with a slice of meat. Garnish each with a pinch of sea salt
> and serve.
>
> Serves 4
>
> Maher, Suzanne; Pforzheimer, Andy (2009-06-16). The Barcelona
> Cookbook: A
> Celebration of Food, Wine, and Life (p. 33). Andrews McMeel Publishing
> LLC.
> Kindle Edition.
>
> Notes: *The Barcelona Cookbook
>
> Yield: 4 servings
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
> --
> Food is our common ground, a universal experience
> * * * * * * * * * * * * * * * * * * * James Beard
>
> www.kokoscornerblog.com

Serves 4? that's only 3 oz of meat each.